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[personal profile] cathouse_mary
The freezer's packed, and the vegetable drawer needs some room made, and so I present...

Fridge Cleaner Ham-n-Bean Soup:

1 pound dried beans - soaked, washed, and picked
2 tablespoons olive oil
1 head chopped garlic
1 small white onion, chopped
1 cup carrots with skin on, sliced thin
1 cup of celery, sliced thin
1 large, meaty ham bone
2 quarts of liquid - I used 1 quart of chicken stock and 1 quart of vegetable stock.
2 tablespoons of coarse-ground prepared mustard
Bay leaves (I used three small ones)
1 cup diced potato - optional

In a heavy-bottomed stockpot, heat two tablespoons of olive oil and add the garlic, onion, celery and carrots and cook, stirring constantly until the onion is translucent. Add the ham bone, beans, mustard and bay leaves, bring to a boil, then reduce the heat and simmer until the beans are tender and the meat is falling off the ham bone. If you're adding the potato, do it about 45 minutes after you start the simmer.

If you need to add more liquid, try using a flavorful ale or porter, it's delish!

Remove the bone, chop the meat and add it back to the soup, then serve.

I'm serving this with my favorite bread recipe - from the New York Times and never-ever-fails:

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[personal profile] cathouse_mary
Smoked salmon chowder

This makes a very rich and creamy chowder.

4 tablespoons unsalted butter or bacon and drippings
1/2 cup chopped onion (about 1/4 of a large onion)
4 ounces smoked salmon, flaked (not Nova Scotia style)
3 tablespoons whole wheat flour
2 cups chicken broth
1/2 cup carrots, sliced thin
1/2 cup celery, sliced thin
1 cup red potatoes, diced, skin on
2 cups half-and-half
Fresh-ground black pepper to taste

Melt butter or drippings and sauté onion, garlic, and half of the salmon until onion is tender. Add flour and cook 1 minute, stirring constantly. Stir in broth and chopped vegetables and cook 4 minutes, stirring. Cover and simmer 20 minutes or until potatoes are tender. Stir in half-and-half and remaining flaked salmon, add pepper to taste.
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[personal profile] cathouse_mary
Roasted eggplant and red bell pepper soup

3/4-pound eggplant, halved
1 large red bell pepper, halved and seeded
2 tablespoons olive oil (preferably extra-virgin) plus additional for
 coating the vegetables
4 large garlic cloves, minced
3 tablespoons fresh lemon juice
1 tablespoon tabasco or other hot sauce
1 quart chicken broth

Preheat oven to 400°F.

Coat eggplant and bell peppers lightly with oil and arrange with cut sides down in a jelly-roll pan. Roast 30 to 40 minutes, or until eggplant is very soft and the bell pepper halves are blistered. Transfer peppers to a tightly-covered bowl and let steam until cool enough to handle.

Scoop eggplant from skin into blender, peel peppers and chop, adding to blender with the olive oil, garlic, lemon juice, pepper sauce and half of the chicken broth. Using highest speed, liquify the ingredients.

Transfer mixture to a heavy saucepan, add the rest of the chicken broth and simmer for about 20 minutes.
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[personal profile] cathouse_mary
Caldo Verde (Portugese Kale Soup):

1/4 cup olive oil
1 large onion, chopped
1 tablespoon roasted garlic
1 pound of  linguicia sausage, sliced thin
6 medium white or red potatoes, diced
1 can white beans, drained
4 cups cold water
4 cups chicken or vegetable broth
1 pound kale or collard greens, cut very fine
Salt and pepper to taste


In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and linguicia, then cook for 2 minutes strirring constantly. Add the potatoes, beans and greens, cover everything with water and broth, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

This improves after a couple of days in the 'fridge.
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[personal profile] cathouse_mary
2 cups cooked squash (butternut, acorn, or what have you) mashed. You can even use canned pumpkin if you're in a mad hurry.

32 oz chicken or vegetable broth

2 cups salsa, fresh or canned.

Put the squash in a blender or food processor, pour in enough broth to cover and blend on high until liquified. Add the salsa, and liquify again.

Between the blender and the pot, you can also add a cup of frozen southwestern mix vegetables.

Heat over medium until simmering, serve with a dollop of sour cream.


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March 2011

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